Preparation

Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners.

In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing

Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.

In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. (Wait on the topping if you plan to make the caramel glaze.)

Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.

Optional: Caramel Glaze

½ cup (3.75 oz) brown sugar

½ cup (4 oz) heavy cream

2 cups (7 oz) sifted powdered sugar

Put the powdered sugar in a heat proof bowl.

In a medium saucepan, combine the brown sugar and heavy cream and stir together and cook until simmering. When boiling remove from the heat and add to the powdered sugar. Whisk until smooth.

Drizzle the glaze over the cookies and let cool until the cookies set up, about 30 minutes.

Frosting/Decor

In an electric mixer on medium speed, beat the sugar, lemon juice and extracts until smooth.

Finishing

Dip the top of a cookie into the frosting. Set it on a wire rack. When the dripping slows or stops (about 30 seconds), sprinkle generously with the nonpariels. Repeat until all cookies are frosted and decorated. Dry the finished cookies on a wire rack.

Comments & Hints

These cookies will puff a lot! If you want more cookies, use a small cookie scoop. If you want larger cookies, use a medium scoop.

If Nana and/or Papa really like the anise version, substitute anise extract for lemon extract in both the cookie dough and frosting. Use water instead of lemon juice in the frosting.

King Arthur Flour has a great extract called Fiori di Sicilia. It has both vanilla and citrus flavor and is perfect for these cookies. If you plan to make these cookies a lot, or want to make panettone, order yourself a bottle.